Vegan Cashew Carrot Ginger Soup

Yowza, don’t you love the colour of this soup? Nature has the most gorgeous palette ever. (Note: I did not tweak the colour in Photoshop.)

This soup is so bright and golden you might think it has an infusion of turmeric. There ain’t no turmeric in here, but this soup certainly has its share of comparable anti-inflammatory benefits.

In this lusciousness, we’ve got a bucketful of Vitamin A, a powerful antioxidant that prevents unwanted inflammation, boosts the immune system and heals mucosal tissue.

Right alongside the carrots is a gentle, spicy kick of ginger. If you haven’t made friends with ginger in your life, I highly recommend it. Ginger has a strong flavour, but that’s due to its nutritional power: ginger contains substances called gingerols, which block pro-inflammatory compounds and can lessen pain. Ginger is also a great remedy for gastrointestinal upset and nausea. I like to have some grated ginger in warm water as a healing beverage every day – you can also spruce it up with some lemon and raw honey for a fantastic cold-kicker.

Not to be outdone, the onions and garlic, as card-carrying members of the allium family, are a wealth of anti-inflammatory sulfurous compounds that inhibit pesky inflammation. But that’s not the only reason we love them: garlic has strong anti-viral and anti-bacterial properties, and both onions and garlic help our cardiovascular systems and protect us against cancer.

If you’re looking for an alternative to dairy, cashews provide the ultimate creaminess when blended into soups. They make this cashew carrot ginger soup so thick and smooth you would never know there isn’t dairy in here.

For those of us around the world who are headed into the colder, darker months, this soup is the perfect addition to your menu plan for a boost of anti-inflammatory and immune-supportive goodness!

Creamy Cashew Carrot Ginger Soup

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Serves: 4

Ingredients
  • ¾ cup cashews, soaked, drained and rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 6 carrots, sliced into coins
  • 1 stalk celery
  • 1-inch piece of ginger
  • 1 tsp salt
  • water, to cover
Instructions
  1. Place all of the ingredients except for the cashews in a soup pot. Add enough water to just cover the vegetables.
  2. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
  3. Add the contents of the pot to a blender along with the cashews. Blend until smooth and creamy.

 

I’m a holistic nutritionist, freelance writer and food blogger who can’t stop dreaming about what to create in the kitchen. I educate people who follow allergen-friendly diets about how to eat simply, deliciously and safely, allowing them to rediscover the pleasure of food and shift their mindsets from deprivation to abundance. Drawing on my extensive experience with Crohn’s disease, I also help clients nourish their digestive tracts and deftly move through stress so they can savour a life of toot-free fun. Meet this expert

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5 responses to “Vegan Cashew Carrot Ginger Soup

  1. Jason Cook March 2, 2019

    I have made this recipe twice. The 2nd time I added more Fresh Ginger 2 Tablespoons and splashes of unsweetned Ginger Juice ,cinnamon and nutmeg with a hint of maple. I really enjoyed this creamy cashew carrot soup with a strong Ginger flavor.

  2. Shawna Slack March 16, 2019

    I tried this recipe because I have soaked cashews for a similar broccoli soup recipe I had made and my children told me they didn’t want me to make it again. This soup was very similar, but the 1-inch hairs from the ginger were a turn off. Next time I would put in thin disks of ginger.

  3. Jennifer April 28, 2019

    I always peel my ginger and then slice off that part from the rest of the root.

  4. Debra October 10, 2019

    I was wondering , are you using raw cashews for this recipe?

    1. Sondi Bruner October 10, 2019

      I used raw, but you could use roasted as well if that’s what you have on hand.

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